This tasty skillet cornbread with beef and bean chilli recipe will have you coming back for seconds! Quick, comforting and delicious – the perfect dinner idea for those busier nights!
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Ingredients
Cornbread
Beef and bean chilli
Method
1.Make cornbread: Preheat oven to 200°C. Butter a 25cm top, 18cm base, ovenproof frying pan, dust with a little of the polenta. Combine dry ingredients in a large bowl; season. Whisk buttermilk, butter and eggs in a jug. Whisk buttermilk mixture into dry ingredients; stir in corn, fetta, onion and chilli. Pour into frying pan; bake for 20 minutes or until golden and cooked through.
2.Meanwhile, heat oil in a large saucepan over medium-high heat, add onion and garlic; cook, stirring, for 2 minutes or until onion softens. Add mince and spices; cook, breaking mince up with a wooden spoon, for 2 minutes or until browned. Add beans, passata and stock, reduce heat to low; cook for 15 minutes or until mince is cooked through and mixture is thickened slightly. Add vinegar; season to taste.
3.Top chilli with coriander; serve with cornbread, and slices of avocado, if you like.
We made this beef & bean chilli a mild ‘family friendly’ dish, meaning there is only a hint of chilli for any children, or adults, who don’t like the heat. If you want a bit of a chilli kick, feel free to add more.
You can use fresh, frozen or canned corn kernels for the cornbread. You could also make the cornbread in a 22cm springform pan instead of a frying pan (skillet).
Note
